Description
A hearty and healthy chickpea soup made with tender chickpeas, fresh vegetables, and warm spices. This Mediterranean-inspired soup is rich in flavor, naturally nutritious, and perfect for any season. It’s easy to prepare, highly customizable for different diets, and ideal for meal prep or cozy weeknight dinners.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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3 cloves garlic, minced
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2 cans (15 ounces each) chickpeas, drained and rinsed
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4 cups low-sodium vegetable or chicken broth
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon turmeric
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½ teaspoon dried thyme
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Salt and black pepper, to taste
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1 bay leaf
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1 tablespoon lemon juice (optional)
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Fresh parsley, chopped, for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Add diced onions, carrots, and celery; sauté for 5 minutes until softened.
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Stir in minced garlic and cook for another minute until fragrant.
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Add cumin, paprika, turmeric, thyme, salt, and pepper; toast the spices briefly.
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Stir in the chickpeas and coat them evenly with the spice mixture.
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Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamy yet chunky texture.
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Stir in lemon juice (if using), adjust seasoning, and garnish with fresh parsley before serving.
Notes
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For extra creaminess, blend half the soup or add a splash of coconut milk or cashew cream.
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The soup thickens as it cools; add a bit of broth or water when reheating.
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Serve with crusty bread, pita, or a light salad for a complete meal.
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Freeze leftovers for up to 3 months for easy meal prep.